Extract milk from half of the grated coconut and keep aside. Grind garlic and ginger to a paste.
Roast the rest of the grated coconut with aniseed, chopped onions and curry leaves in 1 tablespoon of oil till the coconut turns brown. Grind this mixture to form a smooth paste.
Take a deep-bottomed vessel and add some oil. Add ginger-garlic paste and fry for a few seconds till the raw smell vanishes.
Add water, coriander powder, turmeric powder and salt. Boil for a minute.
Add the fish and cook till the fish is tender. To this, mix the coconut paste along with coconut milk. Garnish with crushed curry leaves and coriander leaves. Take off the heat and serve.
By Ria Samuel